For the uninitiated, this is just a big popover flavored with beef drippings. Have the wet and dry ingredients assembled and ready to go when your beef comes out of the oven, or your roast will cool while you’re making this.
YIELD: 8 servings
INGREDIENTS:
- 1/4 cup beef drippings (both the fat and the nice brown juice, mixed)
- 1/3 cup low-carb bake mix
- 1/3 cup rice protein powder
- 1 teaspoon salt or Vege-Sal
- 4 eggs
- 2 teaspoons oil
- 1 cup half-and-half
INSTRUCTIONS:
- Preheat the oven to 425°F.
- Spray a large, cast-iron skillet or a 10-inch pie pan with nonstick cooking spray, then put the beef drippings in it and tilt the pan to cover the whole bottom. Set aside.
- In a bowl, combine the bake mix, protein powder, and salt, stirring them together.
- In a separate bowl, combine the eggs, oil, and half-and-half.
- When the oven is up to temperature, whisk the liquid ingredients well for at least 1 minute; to wouldn’t hurt. Add the dry ingredients, and whisk just until everything is well combined.
- Pour the mixture into the prepared pan, and bake for 20 minutes.
- Turn the oven down to 350°F, and give it another 5 minutes or so.
- Cut into wedges, and serve with Beef Gravy.
PER SERVING:
- 3 grams of carbohydrates and 1 gram of fiber, for a total of 2 grams of usable carbs and 9.5 grams of protein.
